Take another trip to the farmer’s market for some fresh raspberries and try this simple sauce. You’ll want to make several batches and freeze a couple of them to save for the winter months.
I got this recipe from THE PROVENCE COOKBOOK by Patricia Wells. But I found I have to add a bit more sugar than her recipe calls for, especially with red raspberries, which are my favorite. Otherwise, the sauce is too tart.
The only equipment you need for this is a blender or food processor and a fine-mesh sieve. This sauce makes a delicious topping for ice cream, angel food cake, brownies, and even waffles or pancakes.
FRESH RASPBERRY SAUCE
1 lb. (about 4 cups) fresh raspberries (I used red raspberries for the sauce for the ice cream in the photo above)
1 Tbsp. powdered sugar (I use a bit more, particularly with red raspberries)
2 Tbsp. freshly squeezed lemon juice
Puree the raspberries, sugar, and lemon juice in a blender.
To remove the seeds, strain the sauce through a sieve (set over a large bowl). Pour the strained sauce into a plastic container with a lid (particularly if you want to freeze the sauce) and seal it tightly.
This sauce will keep in the refrigerator for 2 to 3 days or in the freezer for up to 6 months.
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